Cream soup of cucumber

0.6k - 40 минут 3 порции

I have a wonderful book "Julia child, Louisette Berthold, Simone Beck, "the Lessons of French cooking", and from time to time I slowly study. How many new and unusual, I find! Read and make sure that the cooking of France is not just a craft, it is one of the greatest arts of the world, which for many generations has been lovingly and painstakingly created and the peasants and fishermen, and Housewives, and aristocrats - not to mention the famous chefs! I suggest you make wonderful and very unusual for us, Russian, soup - soup from fresh cucumbers. No, it's not a cold soup, such as our hash or Bulgarian tarator, is a complete hot soup - delicate, silky and very tasty!

Ingredients for Cream soup of cucumber

Step by step instruction of cooking Cream soup of cucumber

Шаг 1

Our original products.
The cream can be replaced with fresh, non-acidic sour cream.

Шаг 2

Clean the cucumbers. From one 9-12 cucumber cut very thin slices and remove them before serving.
The rest of the cucumbers and onions cut into cubes, the leek into thin rings.

Шаг 3

Put on the fire pot and put it in the butter.

Шаг 4

Spread in pan mix onions and saute on low heat for a few minutes, so the onions are softened, but not browned.

Шаг 5

Add sliced cucumbers, broth, vinegar and dried dill.
Bring to a boil and add the semolina, stirring.
Low down the heat, loosely cover the pan with a lid and cook for 25 minutes. Remove from the heat.

Шаг 6

Pushing the soup in a blender until smooth.
Add pepper and salt if required.

Шаг 7

Return the soup on the fire, bring to low simmer and beat in almost all the cream, leaving 3 tablespoons for serving.
Pour the soup over the plates, put a tablespoon of cream, and the cream - cucumber slices, put a leaf of parsley.
The soup served in toasted white bread.